All Purpose Gluten Free Flour Substitute Recipes

What if you had a gluten-free flour that worked in any recipe as a gram-for-gram substitute for all-purpose flour? That was the question we asked ourselves when we developed this blend. "IiF" stand for Ideas in Food, our blog, where we published the very first version of this recipe. Alex came up with it for fun after reading the ingredient list on Cup4Cup flour (developed by Lena Kwak and chef Thomas Keller), and it worked beautifully. It's gone through a few changes since the original, hence the 3.0, but it remains the easiest gluten-free blend to work with. It mimics all-purpose flour in recipes, so you can use it as a gram-for-gram substitute anywhere.

Provided by Ideas in Food

Categories     Ingredient

Time 5m

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 326 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 2 g, Fat 0 g, ServingSize Makes 15 1/2 cups (2020 grams), UnsaturatedFat 0 g

If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.

Provided by Catfish Charlie

Categories     Rice

Time 10m

Yield 5 1/2 cups

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 193.8, Fat 0.4, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 44.3, Fiber 0.9, Protein 1.8